Title: Tortellini Al Brodo
Categories: Pasta
Yield: 6 Servings

18 Veal-stuffed tortellini
1 qt Chicken stock (see index)
Chopped fresh parsley
2 tb Parmesan cheese

1. Bring a large pot of salted water to a boil. Add the tortellini, stir,
and boil until tender and doubled in size, about 15 minutes. Drain and
rinse in cold water.

2. Place the Chicken Stock in a 2-qt. saucepan and heat to simmering.

3. Add the drained tortellini to the broth. Allow to come back up to heat.

4. Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese
over.

AMBROSINO'S

NORTH SCOTTSDALE RD., SCOTTSDALE

WINE: AMARONE

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.